Balsamic-Glazed Chicken
with Roasted Potatoes, Greens & Shaved Parmesan
Cooking time
25 minutes
Servings
4
Calories
490 /serving
This recipe spotlights one of our absolute favourite glazes. Made with tangy balsamic vinegar and caramelized shallot, it comes together super easily and tastes terrific on just about anything. When you put it to stellar use on tender pan-seared chicken breasts, you’ve got yourself a memorable family meal. Serve the meat with crispy-on-the-outside, fluffy-on-the-inside oven-roasted potatoes drizzled in a garlic vinaigrette. String beans and baby greens round out this requests-for-more repast.
We will send you:
- 4 Chicken breasts
- 900g Potatoes
- 2 Garlic cloves
- 30ml Balsamic vinegar
- 30ml Mayonnaise
- 25g Shaved Parmesan (contains rennet)
- 400g String beans
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Shallot (or onion)
- 14g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites
You will need:
Large pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
4 g
Sodium
560 mg
Total Carb
49 g
Sugars
9 g
Protein
28 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Mince the garlic. Halve, peel and thinly slice the shallot. Remove the stem ends of the string beans. Medium-dice the potatoes.
Roast the vegetables
On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until tender and beginning to brown. On a second lined sheet pan, toss the string beans with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender. In the final 3 min., add ¾ of the garlic; toss well.
Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 5 to 6 min. per side, until partially cooked.
Make the glaze & finish the chicken
To the pan of chicken, add the shallot and cook, stirring occasionally, 2 to 3 min., until the shallot has browned and the chicken* is cooked through. Add the vinegar and 2 tbsp water. Cook, spooning the glaze over the chicken, 1 to 2 min., until the liquid has reduced by ½ and the chicken is coated.
Make the vinaigrette
Meanwhile, in a small bowl, combine the mayo, remaining garlic, 1 tbsp water, 2 tbsp oil and S&P.
Make the salad & serve
In a large bowl, combine the vegetables, baby greens and vinaigrette. Divide the salad between your plates. Top with the chicken (slice beforehand if desired) and glaze. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
